Cherry tomato risotto with pannagrattato and smoked edamame beans
Ingredients
- 240 gm Arborio rice
- 2 onions chopped
- 50 ml white wine
- 200 gm tomato chopped cooked to puree
- 20 to 30 pcs of semi dried cherry tomatoes
- 150gms edamame beans podded
- 60 gm butter unsalted
- 80 gm parmesan cheese
- 15 gm Goats cheese
- 10 ml lemon juice
- Salt
- Crushed black pepper
Method:
In a pot sweat onion and add rice and stir it over the heat until it coats the oil.
Now deglaze the pan with white wine and add hot stock.
Cook the rice for 8 mins on low heat and this will take it to half cooked stage.
Lay the rice flat on a tray and cool it in a fridge
Now to prepare the risotto, heat stock in a pan and add rice.
Once it comes to a quick boil and you see starch being released add tomato puree.
Incorporate it over the heat, take it off the heat and finish with parmesan and butter.
If consistency needs to be adjusted, take it back to the heat.
For edamame beans
Season the wok with oil and add edamame beans and let them sizzle deglaze with white wine and add pink salt. Allow the beans to take charred marks and let it cool once cooled smoke them using coal and fold it while cooking the risotto.
For panagrattato
Cut the baguette into 2mm cubes and then marinate it with lemon zest, garlic and olive oil, bake them in pre heated oven for 10 minutes at 130 deg c, once the bread is evenly colored cool it down add chopped parsley and crushed pine nuts
Tanveer Kwatra
Executive Chef
Le Meridien, Gurgaon
